Baked Chicken Stuffed With Sun Dried Tomato Pesto Goat Cheese

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This recipe is great for all phases of the south beach diet. But it's so yummy you can eat it even if you're not counting carbs!!

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Steps

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Preheat oven to 350f.

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Trim all visible fat and tendons from chicken breasts.

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Pound chicken until 1 / 4 inch thick.

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Put pesto , goat cheese , and chopped basil in food processor and buzz a few times until mixture is combined but not completely blended.

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Spread 1 / 6 of pesto / basil / goat cheese mixture on each chicken breast.

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Roll up chicken , starting with smallest end , tucking in loose pieces.

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Put parmesan cheese in flat dish , and roll each rolled up chicken breast in the cheese , patting on so you get as much cheese sticking on as you can.

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Spray glass casserole dish with nonstick spray and arrange chicken so pieces are not touching.

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Bake 30-40 minutes , or until chicken is slightly browned and firm , but not hard to the touch.

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Serve hot and enjoy !.

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Ingredients

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chicken breasts, goat cheese, sun-dried tomato pesto, fresh basil, parmesan cheese